Ben's mouthwatering beef pie is the perfect hearty winter meal. 


  • 1kg of chuck steak (cut into 3cm cubes)

  • 1 cup plain flour

  • 6 cloves of garlic (cut in half)

  • 1/2 bunch of thyme

  • 1 teaspoon of black peppercorns

  • 2 x 330ml bottles of dark ale or 500ml Guiness

  • 8 Golden shallots peeled (cut in half if large)

  • 1 tablespoon of Vegemite

  • 500gm puff pastry (shop bought is fine)

  • 100gm Stilton blue cheese or similar crumbly blue cheese (use cheddar if you don’t like blue cheese)

  • Celery salt

  • 1 egg yolk


  • 1.

    Combine the cubed chuck steak with the ale, thyme, garlic, peppercorns and shallots in a bowl. Leave to marinate for at least 3 hours, or overnight

  • 2.

    After marinating the beef, drain and reserve the liquid. Pat the beef dry, dredge it in seasoned flour and then fry in small batches until brown. Set aside

  • 3.

    Stir the vegemite through the reserved marinade, and then add this to a casserole dish with the seared chuck steak. Cook gently over a low heat, or in low oven (150 degrees) for approximately 3 hours

  • 4.

    You will know when the meat is cooked, because it should be very tender. Season to taste with celery salt, and allow the mixture to cool, ideally to room temperature

  • 5.

    Grease a pie dish with butter. Roll out the puff pastry, and cut two discs - one large enough to line the dish and another to form the lid

  • 6.

    Fill the pastry-lined pie dish with the beef mixture, and then brush the edges with the egg yolk. Crumble the cheese over the top of the pie filling. Place the pastry lid over the pie dish, and seal with firm crimps (or the back of a fork to adhere the two pieces of pastry)

  • 7.

    Brush the lid with the remaining egg yolk and place into an oven preheated to 180 degrees. Cook for between 45 – 60 minutes

  • 8.

    Serve with your favourite greens or mashed potato


Ben's Top Tips:

  • Chuck steak is full of flavour, gelatinous and wonderfully nourishing. To save time, get your butcher to pre-dice the meat for you
  • To cut down the cooking time, place the meat and remaining marinade in a slower cooker. After it is cooked, simply thicken with a paste of corn flour and water
  • For a mid-week time-saver, make the filling a day or two in advance and store in the fridge. Ensure the mixture is at room temperature before baking in the pastry casing

    For more inspiration, go to

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Posted by William315Report
Why won't this site allow me to rate this five stars?!!!!!
It is fantastic. Delicious. My wife made this for me after I showed her a picture of it on Pinterest. Took her forever to got through all the steps and used all of our pots and pans to get there.
But heaven! It was just as good at the photo promised it would be. She didn't change one step or ingredient of it. And was glad she hadn't. One thing though, while the photo seemed to have the onions in it, the recipe didn't call for that. So, next time she makes it she' going to leave them in. I believe that will make it even better. Thanks, Ben, for sharing this recipe with us. Bravo! Bravo!
Posted by Joy296Report
Delicious! Five Stars!! Made this beauty last nite for my husband who printed it out for me and begged in a charming way. Not an Aussie, I left out the Vegemite, otherwise followed the directions fully. Marinated in Guinness overnite, used a grass-fed chuck roast. Don't cube the steak pieces too small, they shrink substantially in cooking. Used only the marinade as directed tho I was tempted to put in the shallots from the marinade. Puff pastry was great, it did not rise until the last minutes of cooking, but held the meat perfectly with no leaks in the bottom crust. Came out of the oven exactly like the picture. Worth all the work. Thank you, Ben. Next time I'll serve with a cheesy polenta as a side.
Posted by Glenn230Report
Don't use celery salt, this dish does not need it, don't use as i did coopers dark ale use any other dark ale, also filter the marinade just use the liquid. Next time I will use chuck steak instead of rump.